Description
This Easy Buttercream Frosting recipe is perfect for decorating sugar cookies with a light, fluffy, and creamy texture. Made with simple ingredients like salted butter, powdered sugar, and extracts, it whips up quickly and can be customized with coffee creamer or heavy cream for the perfect consistency. Ideal for sweet treats that stay soft and delicious for several days.
Ingredients
Units
Scale
Buttercream Frosting
- 12 oz softened salted butter (approximately 1 1/2 cups)
- 17 oz powdered sugar (about 4 cups; plus a few tablespoons more for stiffer buttercream)
- 2 tsp vanilla extract
- 1 tsp almond extract (or 1/2 tsp for a lighter almond flavor)
- 1 pinch salt (about 1/8 tsp)
- 1 tbsp French vanilla coffee creamer (optional substitute: heavy cream with extra vanilla and almond extract to taste)
Instructions
- Beat the Butter: Beat the slightly colder than room temperature butter in the bowl of an electric mixer on medium-high speed for 1 minute until creamy. Scrape down the bowl, add the vanilla and almond extracts, then beat for another 3-5 minutes until the mixture is light and fluffy.
- Incorporate Sugar and Salt: With the mixer on low speed, slowly pour in the powdered sugar along with the pinch of salt. Once fully incorporated, increase the mixer speed to medium-high and beat for an additional 5 minutes for a smooth, airy frosting.
- Add Creamer and Remove Air Bubbles: Turn the mixer to low and slowly pour in the French vanilla coffee creamer or heavy cream substitute. Stir until combined, then continue mixing on low speed for 3-5 minutes to minimize air bubbles, ensuring a smoother texture. For optimal decorating results, hand mix a small portion with a silicone spatula by pressing the buttercream against the bowl sides to expel trapped air.
- Adjust Consistency: If the frosting is too soft, add extra powdered sugar a tablespoon at a time to stiffen and sweeten it slightly. Alternatively, chill the frosting in the fridge for a few minutes and then stir gently by hand before use.
- Frost Cookies: Apply the buttercream to your cookies using your preferred decorating method. For best freshness, consume within 3-5 days. Store frosted cookies in a single layer at room temperature in an airtight container or in the fridge for up to one week.
Notes
- This recipe yields enough buttercream to frost about 2 to 2.5 dozen average-sized cookies (1.5 to 1.8 oz each), depending on the thickness of frosting applied.
- This buttercream does not crust or harden, so decorated cookies should be stored in a single layer to prevent smudging or squishing the frosting.
Nutrition
- Serving Size: 2 tablespoons (about 30g)
- Calories: 150
- Sugar: 27g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 0.1g
- Cholesterol: 15mg
